Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans

<div>Antinutritional factor contents (a) phytate, (b) oxalate, and (c) tannin (mg/100 g) of raw (blue series 1), soaked (red series 2), and cooked (green series 3) of red (1), white (2), and black (3) kidney bean samples as the mean ± standard deviation of the triplicate (<i>n</i> = 3).</div>

International Journal of Analytical Chemistry

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Figure 2: Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans 

Figure 2 | Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans 